The barns templar scone
A take on the very popular Templar Scone, inspired by the Knights Templar history at Cressing Temple Barns, where you can find the Barns Tea Room.
- 200g Cheese
- 500g Self Raising Flour
- Pinch Salt
- 110g Margarine
- 11g Baking Powder
- Milk (to add)
- 1 Egg
38g Tiptree Hot Gooseberry Chutney
- Plain flour for dusting
- Pre heat the oven at 220 degrees.
- Sieve flour, salt and baking powder into a bowl. Add margarine then rub together until mixture resembles breadcrumbs.
- Add one egg and cheese, mix well. (Leaving enough cheese to sprinkle on the top of your scones).
- Make a well in the middle, gradually add milk and fold into a form of good consistency, not too dry or too wet. Start with a spoon and then fold in with your hands.
- Sprinkle flour onto a dry, cold side and onto your rolling pin. Roll until no taller than your scone cutter.
- Cut out scones, dip cutter into flour after each cut out, ty not to twist the cutter as you pull out. Re-roll the off cuts and repeat.
- Line baking tray with greaseproof paper and then place scones on the tray. Then brush with egg or a little milk.
- Sprinkle your remining cheese on top of each scone.
- Place in oven and set timer to six minutes.
- After timer sounds, remove from oven and turn the oven down to 160 degrees.
- Rotate tray and bake for six minutes.
- Remove from oven, allow scones to cool o a rack then serve with Tiptree Hot Gooseberry Chutney.